2 packs monkfish tails, cut into bite size pieces
100g chorizo, cut into 1/2cm slices
12 cherry tomatoes
½ red onion, sliced into wedges
Olive oil to drizzle
Freshly ground salt and black pepper
1 tsp chilli flakes
Juice of half lemon
2 tbsp freshly chopped parsley
Soak some wooden kebab skewers in water for around 20mins to prevent them from burning.
Thread the monkfish, chorizo, tomatoes and onion pieces onto the skewers.
Drizzle over some olive oil and sprinkle with seasoning and chilli flakes.
Wrap in a foil parcel to transport to your BBQ.
Cook over BBQ coals for around 4 - 5 mins on each side.
Squeeze over some lemon juice and sprinkle with parsley to serve.